Posted by Janet Harriett on Mar.05, 2010

ⓒ Janet Harriett

This hearty vegan soup comes together in less than 20 minutes, and prewashed bagged kale makes this super-quick dinner even quicker. Add a loaf of crusty whole grain bread, and you’ve got a light, filling meal fast. As a soy-free alternative to the tofu, use 2 cups precooked (one can, rinsed and drained) garbanzo beans.

Unlike many soups, this one does not hold up well to long simmering times or reheating as leftovers the next day. The flavor will be fine, but the kale turns that unappetizing shade of greenish-brown characteristic of overcooked leafy greens.

Kale Stew

1 pound kale
2 cups vegetable broth
4 cloves garlic, minced
2 cans (14-16 ounces each) diced tomatoes in juice, undrained
1 block firm tofu, cut in cubes

Remove the tough center rib from the kale and chop into bite-sized pieces.

Place the vegetable broth, kale and garlic in a large saucepan. The kale cooks down quickly, so you can pack it in as tightly as you need to for it to fit, as long as you can still get the lid to stay on. Turn to high heat just until the broth boils and starts sending steam up through the kale leaves, then reduce the heat to medium-low, cover and cook the kale 10 minutes, until it is wilted and tender, but still bright green.

Add the canned tomatoes with liquid to the kale and stir to combine. Stir in the tofu, heat through and serve.  Makes about 4 main-dish servings.

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Posted under Food, Nutrition & Recipes, Healthy Recipes, Main Dishes.